Thursday, July 17, 2008
Jello shot to the next level- Shot Pie!
Last weekend, I spend some time with the family doing what we like to do best, eat!
Mom made her Strawberry jell-o pie that we, as a family, rate as our most favoritest dessert. While we were noshing away, it struck me, that you what could also go into this pie? Yes, you guessed it, alcohol!
So this week, I went to Lakeview farms and picked my own raspberries. The strawberries, were past season so I bought some at Foodies on Washington street and away I went.
The recipe calls for:
-a 9 inch crust (pilsbury will do)
-3-4 cups of cut strawberries and raspberries
-1 3oz box of either strawberry or raspberry jello
-1 cup water
-3/4 cup sugar
-1 Tbsp corn starch
-1/2 cup raspberry smirnoff
-2 TBSP chambord
How ya do it:
1)Pre-bake the pie shell and cool.
2)Combine water, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, till mixture comes to aboil. Turn off heat. Stir in one pkg. of strawberry Jello (3 oz.) - stir till completely dissolved. There will be small clumps of Jello, make sure you break them up.
3)Let mixture cool to room temp. Stir in alcohol.
4)Place strawberries and raspberries in the shell. And pour mixture over fruit.
6)Compliment with whipped cream. Enjoy!
I'll keep dreaming up ways tio alcoholify your favorite summer desserts!